Monday, April 4, 2011

Pork Fried Rice

First off, this recipe is much easier than the ingredient list would have you believe.  This rice is one of my go to recipes for leftover pork chops.  It is perfect for a week night when everyone is on different schedules or for stocking the refrigerator for late night raids. 

Come on, admit it, you  love finding Chinese takeout in the refrigerator . . . Especially, if it is really great Chinese food. 
This recipe produces fried rice that will stand up to the best local Chinese food takeout joints in the area.  I found secret here is to marinate the pork for 20 minutes or so before cooking. Also, be sure not to crowd the pan with too much rice.  You will want to get the rice to sizzle and get slightly brown. 
Play with the ingredients based on what you have at hand.  Just try to keep the portions of meat and vegetables balanced to your quantity of rice. 

Pork Fried Rice Recipe
Serves : 4                                 Prep Time: 10 min             Cook Time: 40min total (10 + 30 minutes for rice)
1 Tablespoons soy sauce
1 Tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon Oyster Sauce
¼ teaspoon sugar
¼ teaspoon Chinese Five spice (optional-  If you have it, use it)
¼ teaspoon  powdered ginger
¼ teaspoon ground white pepper

1 cup ( ~ ½ pound) cooked pork – chopped into ¼ in cubes

1 cup uncooked jasmine or other rice ( Add some soy sauce and sesame oil for more flavor)

2 teaspoons sesame oil
1/2 cup chopped carrots
½ large onion chopped fine
½ cup frozen peas
1 inch hunk of fresh ginger, peeled and chopped fine
2 cloves minced garlic

2 scallions chopped
1 tablespoon soy sauce
1 egg
In a small bowl, combine marinade ingredients.  Add chopped pork and let sit for 30 minutes as you cook rice.
Cook rice in steamer or other method.  You should have 3 cups cooked rice.
Heat a very large skillet (I use12 inch pan) over med-high heat. Add the oil and then add the vegetables stir-fry until tender. Add the diced pork with marinate and stir-fry over high heat for 1 minute. 
Stir in the cooked rice, scallions, 1 tablespoon of soy sauce and white pepper and stir-fry until the rice is lightly toasted.  About 5 minutes with stirring. 
Lower heat to medium, and push rice to the sides of pan, exposing the center 4 inches of pan.  Add the eggs and scramble just until set. 
Remove from the heat, stir well to combine and season to taste.

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